I have another recipe to share with you today.
Sounds like the most boring muffin ever, right? I know, I know. But they’re actually quite good. If you are looking for a dessert-like muffin that’s super sweet, look elsewhere. But if you are looking for a healthy, hearty muffin, you’ve come to the right place.
My husband eats one of theseevery morningfor breakfast. If I was going to be making him a breakfast muffin, I wanted it to be low fat, whole wheat, and low in sugar. Luckily he doesn’t have a very big sweet tooth, so he doesn’t mind that they’re low on sugar. They’re not going to win awards for the prettiest looking muffins, but they’re still darn tasty:
This recipe is very forgiving. Play around with different additions. Shredded carrot, mashed banana, nuts, I think these could all be delicious variations.
Whole Wheat, Low Fat, Vegan Bran Muffins
Makes 12 large-ish muffins
- 3 c wheat bran
- 2 c non-dairy milk (soy, almond, rice, whatever floats your boat)
- 2/3 c unsweetened applesauce
- 1/2 c molasses
- 3 tsp ground flax seed
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1.5 c whole wheat flour
- 1.5 c raisins
1. Preheat your oven to 350 F.
2. Mix wheat bran and milk in a bowl. Let sit for 15-20 minutes. You want it to get really mushy and gross.
3. Add in applesauce, molasses, and flax. Mix. Add in baking soda, baking powder, salt, and flour. Mix until all flour is moistened. Fold in raisins. This will be very thick…more like cookie dough than muffin batter:
4. Pour into muffin pans. I use silicone, so I don’t have to grease them. If you are using metal, than either grease of use muffin liners.
5. Bake for 30 minutes. To see if they are done, insert toothpick. It should come out clean. If not, put them back in the oven for a minute or two.
6. Let cool, then eat! These freeze really well. I wrap them individually in plastic wrap, then throw them in a freezer bag. My husband just takes one out in the morning and takes it to work.